Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

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Kalbarczyk J. , Wideńska A. 2000. THE EFFECT OF LIOPHILIZATION ON THE AROMA COMPONENTS IN THE FRUIT BODIES OF EDIBLE MUSHROOMS, EJPAU 3(2), #04.
Available Online: http://www.ejpau.media.pl/volume3/issue2/engineering/abs-04.html

ABSTRACT

The qualitative and quantitative evaluation of the content of volatile aroma compounds in the fruit bodies of two species of edible mushrooms: oyster (Pleurotus ostreatus) and nameko (Pholiota nameko) was performed by gas chromatography coupled with mass spectrophotometry. Both examined species of fungi differed from each other in the amounts of the main volatile substances. The most important components determining the aroma of these mushrooms were octen-1,3-ol and octanal. It was also shown that the retention of these substances was effected by the method of sample preparation for the analyses and the method of liophilization. The sublimatic drying enabled the retention of 50% of aroma compounds in oyster fruit bodies and 39.2% in nameko fruitbodies. Freezing of fruit bodies after harvesting enabled the retention of 63.5% of aroma compounds in oyster fruit bodies and 75% in nameko fruitbodies.

Key words: mushrooms, processing, aroma compounds.

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